Thomas County cat. [volume] (Colby, Kan.) 1885-1891, 1887-10-20
PROGRESS IN COOKERY.
Oiscovsraes Throwing New Light On the
RhyaioloGy It Food,

PROGRESS IN COOKERY.
discoveries Throwing New Light On the
Physiolosy II Food
1t is wellrecOguized fact that sim
pie food is the hcalthiest diet for man.
Excuses in eating produce numerous
disorders that are frequently attributed
to other causes
The question of diet is to-day receive
ing marked attention in Europe. The
medical profession is giving it much
thought prescribing the kinds of food
for certain diseases, thus making ad.
vancement in preventive as we'll as in
curative remedies by regulating the
diet
The chemist has also come to the aid
OF the cook. and the chemistry of cook
cry is taught in schools. All this
simply indicates that civilization is
advancing. What q man eats, and
how he eats il, is q fair index of
his civilization. A savage may be q
brave warrior. a splendid type of man
hood. with flashing eyes and broad
shoulders. He will probably be ad.
mired by all who come to see him until
he comes to the table to eat Then the
trouble comes to the surface. and he is
soon rated as savage. Mans fall
from the happy surroundings in the
garden of Eden was brought on by
eating. and we have no doubt that the
appetite will have much to do with the
fall OF many others who are better
posted about its danger than were
Adam and Eve.
Ev cry Georgian is well acquainted
with the virtues of pot liquor and it's
merits for fattening children. Scientific
men. in recent researches. have dis
covered that pot liquor" con-
tains salts and potash that il alb
stracted from the vegetables while
boiling of great value in govt rheu-
matism and neuralgia and = diet of
liquor distilled from boiling certain
kinds of vegetables. mixed with other
kinds of food, is prepared to relieve
these complaints.
Whole chapters are written on How
to boil wa,cr.' How 10 cook an egg"
and it is astonishing how much good
common sense is taught in the discus
sion of these apparently simple ques-
lions. Take. for example. ':How to
boil an egg" The orthodox manner
all will admit it to keep it boiling for
three and half minutes. but after you
study how to practically apply the laws
Of albumem coagulation. you will find
the egg m UGH better. far more heal thy
and nutritious if you will put it
in water about thirty degrees
below the boiling point and
keep it immersed about ten or twelve
minutes. Eggs cooked in the ordinary
way are necessarily raw in the middle.
the white is subjected to n higher
temperature than the yolk. and is. to
certain extent, indigestible. In the
plan of cooking described. there is
uniform diffusion of heat throughout
There can be no doubt that the dis
coveries and indications Of the present
age have thrown new light on the
of food. 1t is happy
that some time in the future
a mans cook will be his doctor-that
he can prevent as we'll rs cure his all
ment. prolong his life by securing
good cook. The cook and the physi-
clan have both killed their thousands
in the past and if they come 10 be the
Of humanity by uniting
their best efforts. and pave the way 10
the millennium. they will certainly |
atone for much of their misconduct in |
the past. atlanta Constitution.